Low Carb & Gluten Free Pumpkin Crepe Cake

I’ve been promising this cake recipe for awhile, and finally got to making it on Friday. It was even better than I’d hoped, though not as pretty as I planned because I was having company and cooking/photographing a bunch of other recipes to share with you guys this week.

It was also relatively easy to make – the hardest part is getting the layers out of the pan in one piece. But if they do break, it’s not a total loss. You could also easily layer this lasagna style in a cake pan, and then just cut it into pieces like a sheet cake for serving – especially practical if you are bringing it with you to a gathering and need it to be sturdy for travel.

However you piece it together, it’s one of the most delicious low carb desserts I’ve ever made. Hope you guys think so too – can’t wait to hear back!!!!

Instructions

To make the cakes, combine all ingredients in a blender or food processor and blend on medium speed until smooth. Let the batter rest for 5 minutes.

Pour about one fifth of the batter into a greased 8 inch microwavable pan – round or square depending on your preference. You should have about 1/4 inch depth of batter covering the bottom.

Microwave for 3 minutes on high. Let cool for 2 minutes and remove to a clean surface while you make your other layers. Repeat until you have five layers. Alternatively, you can bake it in the oven at 350 for about 8-10 minutes or until firm.

Meanwhile, beat together your softened cream cheese, pumpkin, splenda, and cinnamon until very smooth. Add the vanilla and heavy cream and beat until fully combined. You can do this in the blender, food processor, or in a heavy duty mixer on high speed. Adjust sweetness to your preference.

To assemble, place a cake layer on the dish or pan of your choice. Cover with a thin layer of frosting. Repeat until you have five layers. Frost the sides of the cake, and garnish with pecan halves if desired.

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This recipe is showing up in several different places that I follow on the web. As this recipe is about 3 years old and I’m sure you’ve learned so much during that time, is there anything about this recipe you would change today?

I just made this. I live in Calgary, AB and it did not rise at all. It was very crepe-like but the icing is amazing. I am going to serve it tonight to my gluten intolerant guest(s). I didn’t have nutmeg so I added the equivalent cardamom instead. I wish I could take a picture to show you folks. I think the 1/8 of a teaspoon of salt might be a welcome addition to the batter. Let’s see what the guests think! Cheers.

There’s no cake left. It all went. It was so good! Delicate and not too sweet (I might add a bit more stevia powder than 1/2 a teaspoon)(I also substituted the sugar volume with the equivalent pumpkin puree). I read that folks had trouble getting the cake out of the pan: I used a springform cake pan and lined it with parchment paper. I had absolutely no trouble getting it out at all. I might double the recipe so I could get more than four layers. But this one is a winner. Wow.

The vitamix will make a difference because it doesn’t add any air to the mixture and is too strong so it breaks down the ingredients to a more liquid form. Also truvia doesn’t measure the same as sugar like a granulated sweetener would, which has bulking agents in it to mimic sugar. I think those are probably the reasons your frosting was too thin. Hope that helps!

**FYI, this is almost a full size cake. It serves 8 generous portions. I think the photo is a miniature version … unless those are humongous nuts. LOL! I only mention this because I showed a friend this recipe and she said it looked like the portions would be too small. Trust me, they aren’t.

I don’t know that coconut powder is the same as coconut flour so I wouldn’t recommend it. You can substitute the coconut flour with almond or garbanzo bean flour if you have that. Hope you can make it work, let me know!

I also wanted to add that I had no trouble getting these out of the microwave dish I used. I just used an 8″ round glass pyrex that I coated in a spray oil. I also had to add an extra 20 seconds of cook time since I eyeballed wrong and ended up with only 4 layers instead of five but it still came out fantastic. As for pretty … it’s all in the presentation :o) Add a little extra orange food coloring, a doily, a pretty raised cake stand, a few scattered nuts and you have a delicious looking fall dessert. Yum!!

Copying from my FB reply …. “I made this today and although I loved it, I think it needed a little more something … cinnamon maybe? It was light, refreshing and scrumptious but needed a little … something. … but I’m not sure what. As a diet controlled diabetic I am loving your recipes and appreciate all the time and effort you put into researching, trying/tweaking each one and posting them along with the carb counts. You have made it easy for me to keep my bg numbers under control while bringing variety and excitement to my plate. THANK YOU xoxoxox

Thanks so much Denise, I really appreciate the feedback! Did you not add any cinnamon when you were making it? I ask because it’s called for in both the cake layers and the frosting – I thought the spice level was pretty high so just wondering if you maybe missed something when making it? If not then I guess it’s just a matter of preference and if you make it again and figure out what it was missing I hope you’ll share with the rest of us! :)

“Granulated sugar substitute”? Does this mean Splenda or Truvia? As far as I can tell, Splenda=the sweetness of sugar, so they measure the same, whereas Truvia is sweeter than sugar, so you have to use less. I prefer Truvia myself, so if using that, would I still use the measurements here? Because I really want to try this. :)

Hi Darci, great question! I started doing the recipes this way because you are right, Splenda, or any other granulated sugar substitute measures cup for cup like sugar. That way if you are using Truvia or some other sweetener, you just look for the equivalent amount of sugar for your brand (which you can find on the brand website usually) and use whatever they suggest. For Truvia, the equivalents are 2 Tbl + 1 tsp in the cake portion and 1 Tbl + 2 tsp in the frosting portion. Enjoy!

[…] 28. Pumpkin Crepe Cake This cake is made by stacking layers of pumpkin crepes on top of each other, and covering the whole thing with frosting, as well as sticking frosting in between each layer. You’d be hard-pressed to find a yummier cake, and the way it’s made means it’s going to come out awesome every time. They are using cream cheese in the frosting, and as long as you go with an organic version you should be all set. This means you’ll have to venture away from the conventional cream cheese and go with a brand that is lesser known and provides organic dairy products from cows that haven’t been pumped full of antibiotics. […]

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →